Mini Salisbury Steaks with Mushroom and Onion Gravy - Muffin Tin Recipes (2024)

February 11, 2021 Dinners

In this post, we will show you how to recreate our Easy Salisbury Steak dinner. Tender, seasoned Salisbury Steak hamburger patties are oven-baked in a muffin tin and served with homemade mushroom gravy. This meal is so easy to make, and cuts the traditional cooking time in half because they're mini, and do not need to stew!

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If you love Salisbury Steak, you have got to try baking the ground beef patties in a muffin pan/tin. After making homemade mini meatloaves in a muffin tin, I had the idea that I should try making mini hamburger patties this way. It is way less messy than frying them on the stovetop and produces tender patties you can serve with gravy, over mashed potatoes or rice.

Ingredients

Before starting this recipe, you'll want to verify that you have the following ingredients:

Steak patties

• Ground beef - We love using 80/20 because it has a good fat ratio and bakes up tender in a muffin tin.
• Egg- One egg helps to bind the ingredients allowing for the steak patty to form.
• Ketchup- Provides flavors and adds moisture to the patty.
• Mustard- Yellow mustard provides a delicious flavor to the patty.
• Worcestershire sauce- Adds a lovely tang and flavor to the patty.
• Bread Crumbs- We used unseasoned panko bread crumbs for flavor and texture.
• Minced onion- You can use 2 tablespoons of freshly minced onion or dry onion to add flavor.
• DrySpices- black pepper, salt, onion powder, and garlic powder add a nice depth of flavor to the meat.

Mushroom Gravy

• Better than Bouillon Beef Base - This is hands down the best way to make your stock for the gravy. This product delivers the most flavorful base ever! You mix the paste with water to make 2 cups of broth. I added an extra ½ teaspoon to strengthen it a bit more.
• Mushrooms - 16 ounces of sliced mushrooms of your choice.
• Onion - One medium-sized onion, diced will help flavor your gravy to perfection.
• Garlic - 3 small cloves will add a vibrant POP to your gravy. I use a garlic press to extract all the precious oils.
• Balsamic Vinegar - 2 tablespoons adds a delicious depth of flavor and a tiny bit of sweetness.
• Flour - This is used to thicken the gravy base. We used the all-purpose variety.
• Butter - 6 tablespoons are needed in total for this gravy. You will need 2 tablespoons to sauté the veggies, and 4 tablespoons when it is time to thicken the gravy.
• Spices - black pepper, sea salt, and dried thyme add the right amount of flavor and flair for your gravy.

Equipment and Supplies Needed

We used the following equipment and supplies to make this recipe. Items that are optional or can be substituted will be noted.

• 12-count silicone muffin pan, or metal muffin tin - To bake the meat patties.
• large mixing bowl - to combine the patty ingredients.
• garlic press - to extract the lovely oils and flavor from the garlic cloves.
• ice cream scoop - to scoop the meat into the muffin tin.
• large skillet (with a cover) - to sauté veggies and make gravy.
• measuring cup & spoons - to measure water & beef base, flour, and vinegar.
• whisk - to mix the gravy.
• cutting board - to chop veggies
• knife - to cut veggies.

Recipe Tips

This recipe is easy to make if you know the right tips and tricks! Here are my tips for ensuring your Salisbury Steak comes out perfectly.

Making the Gravy Base

While we love Better than Bouillon Beef base, you can use any beef broth you might prefer. However, it is recommended that you use a stronger base versus one that is watered down. You really want the beef flavor to pull through for this gravy.

We also find that using beef drippings to sauté your veggies can add more depth of flavor and enhance the beef taste.

Best Mushrooms for the Gravy

What are the best mushrooms for gravy you wonder? Great question! White, Baby Bella, Shiitake, Wild mushrooms, and brown mushrooms work well. Just be sure you slice whichever variety you are using.

Breadcrumbs

I prefer to use plain, unseasoned bread crumbs in my steak patties. I had 1 cup of panko bread crumbs to use up in my pantry. However, I normally prefer to use freshly made bread crumbs from stale bread ends. These give my patties the flavor, and texture we love.

Mustard

Yellow mustard is what I typically use in my recipe. However, you can use Dijon mustard if that is what you have on-hand, or prefer.

Storage

If you want to store your Mini Salisbury Steaks, just follow these easy steps.

Storing them in the Refrigerator

Store fully cooked Salisbury steaks in an airtight container (once fully cooled) and refrigerate for up to 4 days for best taste.

Storing Cooked Patties in the Freezer

Remove patties from the muffin pan, and line them on a wax paper-lined baking sheet. Freeze for 4-6 hours until frozen, and then tightly wrap each one. Store them in an airtight container or zippered bag for up to 3 months.

To reheat from frozen, thaw in the refrigerator until no longer frozen. Heat (uncovered) in the microwave for 1 minute per patty.

Freezing Raw Salisbury Steak Patties

You can prep the raw Salisbury steak patties ahead of time and freeze them for a later date. Just follow these easy steps:

• Use an ice cream scooper to scoop out portions of steak patties.
• Arrange on a wax paper-lined pan, cover with plastic wrap to prevent cross-contamination.
• Freeze for 4-6 hours or until frozen.
• Once frozen, wrap each patty tightly and store them in an airtight bag for up to 30 days to prevent freezer burn.

Baking Frozen Raw Patties

When ready to bake, place patty portions in your muffin tin and bake for 40 minutes or until the internal temperature reaches 160 degrees Fahrenheit.

Recipe

Follow the recipe below to make Salisbury Steak! This recipe makes 12 patties, but you can adjust the recipe card for other serving sizes.

Recipe